Over A Cup: ‘Pizza Casserole’ and a dessert salad, too
To make “Pizza Casserole,” you’ll need:
• 2 pounds ground beef or half Italian sausage
• ½ teaspoon oregano
• 1 teaspoon garlic salt
• 15 ½ ounces pizza sauce
• 1 small can tomato sauce
• 2 (8-ounce) packages curly-roni macaroni (or other pasta)
• 1 package pepperoni
• Mozzarella cheese
Brown the ground beef and/or Italian sausage. While it browns, cook pasta as directed on the package. Drain grease from meat. Add oregano and garlic salt. Drain pasta. Add to the meat mixture. Add the pizza sauce and meat sauce. (If the sauce seems too thick, add a little water.) Pour into a 9x13-inch casserole. Cover with pepperoni. Bake at 350 degrees for about 30 minutes. Add cheese to the top the last 3 minutes of baking.
If you ever crave pizza, but don’t want to take time to make the crust, “Pizza Casserole” might be for you.
The pasta for the casserole might even be cooked ahead of time and refrigerated until it’s time to put the casserole together.
To make “Pizza Casserole,” you’ll need the following ingredients: 2 pounds of ground beef or half ground Italian sausage, 1/2 teaspoon oregano, 1 teaspoon garlic salt, 16 ounces of curly-roni (macaroni), 15 1/2 ounces of pizza sauce, 1 small can tomato sauce, 1 package of pepperoni and 1 package of Mozzarella cheese.
Note: I think you could use other kinds of pasta.
Brown the beef and/or sausage. While the meat cooks, cook the pasta as directed on the package.
Preheat the oven to 350 degrees.
When the meat has browned, drain off any grease. Add the oregano and garlic salt. Then, drain the pasta. Add it to the meat mixture. Add the pizza and meat sauces.
Pour the mixture into a 9-by-13-inch casserole dish. Cover with pepperoni. Bake at 350 degrees for about 30 minutes.
Add the desired amount of cheese to the top for the last 3 minutes of baking time.
Note: Depending on the pizza sauce, the sauce mixture might be thick. If you wish, add a little water to the sauces.
Serve with a lettuce salad, or make the following gelatin salad.
To make “Strawberry Salad with Sour Cream topping,” you’ll need these ingredients: 2 small packages of strawberry gelatin, 2 cups of boiling water, 1 (10-ounce) package of frozen strawberries, 1 small can of crushed pineapple and juice, 2 bananas (sliced or mashed), and 2 cups of sour cream.
In a large bowl, combine the gelatin and 2 cups of boiling water. (Do not add cold water.)
Stir the gelatin until dissolved. Then, add the frozen strawberries and stir until they’re thawed. Add pineapple, juice and all, and the bananas.
Mix it all up. Pour into a 9-by-13-inch casserole dish.
Refrigerate until set up. Then, top with sour cream.
Note: I think you could substitute whipped topping for the sour cream.
An added note: remember when I had a “Vegetable Soup” simmering in a crock-pot as I typed the last column?
The recipe calls for a vegetable juice. I didn’t have any so I used tomato juice, and the soup tasted of a little too much tomato. I think the vegetable juice would be a better ingredient.
If you have recipes you’d like to share, send them to me at PO Box 415, Craig, CO 81626, or call me at 824-8809.
Copyright Diane Prather 2011.